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Summer Tomato Basil Soup Recipe

   
 

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     Summer Tomato Basil Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   8-10

Ingredients
1/3 cup extra virgin olive oil
5 carrots, peeled and chopped
1 large yellow onion, chopped
1 tablespoon dried basil
3 cans (28 oz each) whole italian style tomatoes in puree
1 can (14 1/2 oz) low-sodium chicken broth
2 cups heavy (whipping) cream
kosher salt
Freshly ground black pepper
 
2 tbsps lightly packed fresh basil leaves, cut into fine ribbons

Instructions
in a 6-8 qt saucepan over medium heat, warm oil and swirl to coat bottom of pan. Add Carrots, onions and dried basil and saute, stirring occasionally until softened. 10 to 12 mins. Add tomatoes, including puree and broth, bring just to a boil, reduce heat to low and simmer uncovered for 20 mins.
Remove from heat, puree soup in blender. Return pureed soup to pan, add cream and place over medium heat. Warm until heated through. Season to taste with salt and pepper.
Ladel soup into bowls and garnish with fresh basil ribbons. Serve immediately.


Originally Submitted
12/7/2011





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